Oven Baked Pulled Pork
This bbq pulled pork recipe delivers tender, flavorful pork that’s perfect for feeding a crowd. Cooked low and slow in the oven, the pork becomes easy to shred and piles high on buns for a classic pulled pork sandwich recipe. We love pairing it with our tangy Carolina slaw—an easy coleslaw for BBQ pulled pork sandwiches that adds crisp texture and bright flavor. Both dishes feature the vinegar-forward kick of Kinder’s Carolina BBQ Sauce, and they’re great make-ahead options for parties, game days, or relaxed gatherings.
Ingredients
1 bone-in or boneless pork shoulder or pork butt (5–7 pounds)
2 Tbsp neutral oil (avocado or vegetable oil)
3–4 Tbsp Kinder’s All Purpose Seasoning
1 bottle Kinder’s Carolina BBQ Sauce
Instructions
If you have the time, start with our overnight brine. See Pro Tip.
Pat pork completely dry with paper towels. Rub lightly with oil, then coat generously on all sides with All Purpose Seasoning, pressing it firmly into the surface so it adheres well.
Preheat your oven to 475°F and position a rack in the lower-middle of the oven. Let the pork sit at room temperature while the oven heats up.
Place the pork fat cap up in a roasting pan or Dutch oven. If you have a rack that fits in your pan, place the pork into the rack to allow air to circulate for more even cooking.
Transfer it to the oven and roast at 475°F. Starting with high-heat builds deep browning and begins to form a flavorful crust.
After 30-35 minutes, reduce the oven temperature to 300°F. Cover the pan tightly with a lid or heavy-duty foil and return it to the oven.
Roast covered for 4 hours, until the internal temperature reaches 195°F to 205°F and a probe or knife slides into the meat with very little resistance. The pork will release plenty of its own juices, so no additional liquid is needed.
Remove the pork from the oven and let it rest covered for 30 to 45 minutes, allowing the juices to redistribute for super moist shredded pork.
Move the to a large tray or bowl, discarding the excess liquid, the bone, and any large pockets of excess fat. Shred the meat into large pieces then add Carolina BBQ Sauce gradually, tossing gently until the pork is coated but not drenched.
Serve warm on buns with our Carolina BBQ Slaw.
Pro Tip
If you have the time, we love to start with an overnight brine to add extra juiciness and seasoning. A brine helps the meat retain more moisture during long cooking and seasons it all the way through, giving richer flavor and juicier pulled pork. Our All Purpose Seasoning Brine Recipe for Pork Ribs works great on pork shoulder too.
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Oven Baked Pulled Pork
This bbq pulled pork recipe delivers tender, flavorful pork that’s perfect for feeding a crowd. Cooked low and slow in the oven, the pork becomes easy to shred and piles high on buns for a classic pulled pork sandwich recipe. We love pairing it with our tangy Carolina slaw—an easy coleslaw for BBQ pulled pork sandwiches that adds crisp texture and bright flavor. Both dishes feature the vinegar-forward kick of Kinder’s Carolina BBQ Sauce, and they’re great make-ahead options for parties, game days, or relaxed gatherings.
Ingredients
1 bone-in or boneless pork shoulder or pork butt (5–7 pounds)
2 Tbsp neutral oil (avocado or vegetable oil)
3–4 Tbsp Kinder’s All Purpose Seasoning
1 bottle Kinder’s Carolina BBQ Sauce
Instructions
If you have the time, start with our overnight brine. See Pro Tip.
Pat pork completely dry with paper towels. Rub lightly with oil, then coat generously on all sides with All Purpose Seasoning, pressing it firmly into the surface so it adheres well.
Preheat your oven to 475°F and position a rack in the lower-middle of the oven. Let the pork sit at room temperature while the oven heats up.
Place the pork fat cap up in a roasting pan or Dutch oven. If you have a rack that fits in your pan, place the pork into the rack to allow air to circulate for more even cooking.
Transfer it to the oven and roast at 475°F. Starting with high-heat builds deep browning and begins to form a flavorful crust.
After 30-35 minutes, reduce the oven temperature to 300°F. Cover the pan tightly with a lid or heavy-duty foil and return it to the oven.
Roast covered for 4 hours, until the internal temperature reaches 195°F to 205°F and a probe or knife slides into the meat with very little resistance. The pork will release plenty of its own juices, so no additional liquid is needed.
Remove the pork from the oven and let it rest covered for 30 to 45 minutes, allowing the juices to redistribute for super moist shredded pork.
Move the to a large tray or bowl, discarding the excess liquid, the bone, and any large pockets of excess fat. Shred the meat into large pieces then add Carolina BBQ Sauce gradually, tossing gently until the pork is coated but not drenched.
Serve warm on buns with our Carolina BBQ Slaw.
Pro Tip
If you have the time, we love to start with an overnight brine to add extra juiciness and seasoning. A brine helps the meat retain more moisture during long cooking and seasons it all the way through, giving richer flavor and juicier pulled pork. Our All Purpose Seasoning Brine Recipe for Pork Ribs works great on pork shoulder too.